Caramel Suckers!!! Just like having your own Sugar Daddy, but better!

Caramel Suckers........Just Like Having Your Own Homemade Sugar Daddy

* You CAN use this recipe for dipping Caramel or Caramel apples......it all has to do with what temperature to cook it to.

220 degrees for runnier Caramel perfect for apple dippers or on top of ice cream

234 degrees for Caramel Apples on a stick

245-250 degrees for stiffer Caramel Suckers or Caramel Squares.

This Caramel recipe comes from my sister LaVon's best friend Korrie who has some of the BEST recipes. Whenever I eat something extremely good at LaVons it usually is a concoction from Korrie!!!! These suckers are NOT rock hard, but still have a bit of chew to them, but they keep there shape. Yum Yum Yummmy!!! I made this batch for my mom to sell some Caramel Suckers at her Holiday Boutique.

Supplies

1 can Sweetened Condensed Milk

2/3 Cup Heavy Whipping Cream

1/2 Cup Butter

1 Cup Karo Syrup

1 Cup Brown Sugar

1 Cup White Sugar

1 tsp Vanilla

Candy Thermometer

Glass measuring cup with spout...at least 4 cup capacity

Hard Candy Molds...............you will need about 5-7 molds for this size recipe

Sucker Sticks

Pam Spray

 

Start with getting your candy molds ready. Spray all cavities lightly with Pam and have all sticks ready. My Owl molds have space to put candy eyes......get that ready as well.

Let's get started!!!! Combine in a glass measuring cup the Sweetened Condensed Milk with Heavy Whipping Cream and stir until blended well. Set aside.

In a large pot combine Karo syrup, White Sugar and Brown Sugar. Mix and cook on a high heat.

Once mixture starts boiling add butter. Once butter is melted allow mixture to achieve a hard boil, then turn down to a medium/high heat.

Gradually add condensed milk/heavy cream mixture so that it always has a slight boil. Make sure you are stirring constantly. Once all the cream mixture is added (clean measuring cup for later use) attach Candy Thermometer so that it is NOT touching the bottom, but is completely covered by the caramel mixture. Continue to stir until you reach desired temperature. See temperature chart at begining of post. You may have to turn heat up slightly, but don't go too high or you will burn it. It may take 7-10 minutes to reach the right temperature. Be patient. 

Once you reach desired temperature...remove pot from heat and stir in vanilla. Transfer caramel to glass measuring cup.

If you are making caramel apples.....you can start dipping and swirling them in the pot right now. If you want caramel squares.....put it in a deep cookie sheet lined with wax paper or a Pam sprayed container.

To make Suckers....................................

Start pouring Caramel into candy molds slowly until you get the hang of it's thickness.

Let Caramel set up for 2-3 hours inside molds.

Pop them out and

Hooray......Your cute Owl Caramel Suckers are done. Place them in sucker bags and crank the twist ties on.

This Caramel recipe has made me many friends. Enjoy!!!